Mmm... fresh blueberry pancakes drizzled with fresh blueberry syrup
Blueberry Pancakes with Blueberry Syrup
Makes 9 - 12 pancakes
Mix together the wet ingredients:
3/4 - 1 cup milk (lactose-free, coconut or almond work great)
2 Tbsp vegetable oil (I usually use canola or an extra light olive oil)
Mix dry ingredients a bowl: (You WANT to mix dry ingredients first in gluten-free baking/cooking or things lump and aren't evenly distributed in your batter)
1/4 cup brown rice flour
1/4 cup white rice flour
1/4 cup tapioca starch
1/2 tsp xanthan gum
1 Tbsp sugar (white or brown works fine)
1 Tbsp baking powder
1/4 tsp salt
1/2-1 tsp cinnamon
Add dry and wet ingredients together and mix gently until it's all combined. There may be some small lumps.
Add to batter:
1 cup blueberries, rinsed and drained
My 2 year old 'sous chef' mixing in the blueberries.
It's good to let your batter sit and rest for 5 minutes, so mix first and THEN heat your skillet over medium-low to medium heat. For a non-stick pan, you typically have to butter only the first time when you're cooking your pancakes. (with blueberry pancakes, I typically butter each time)
If you find the batter is too thick, just add a little milk until you reach your desired consistency. (I find it really tends to depend what measuring cup I use for my flour.) For each pancake, use a large spoon to spoon batter (by approx 1/4 cup amount) onto the pan. You have to help spread it out each pancake a bit, since it's packed with blueberries
Cook the pancake until bubbly on top and a bit dry around the edges. Flip and cook the other side until a nice golden brown.
To make the blueberry syrup:
In a bowl or glass measuring cup place:
1/4 - 1/3 cup fresh blueberries
2-3 Tbsp pure maple syrup
Microwave 60 - 90 seconds, until nice and bubbly. The blueberries will burst and create a nice syrup. Stir and serve over pancakes. Enjoy!